Peppercorn Crust Atlantic Salmon
|Sugar||1⁄2 Cup (8 tbs)|
|Raspberry vinegar||1 Tablespoon|
|Red onion||1 , halved and cut into 1/4-inch strips|
|Yellow bell pepper||1⁄2 , seeded and cut into 1/4-inch strips|
|Red bell pepper||1⁄2 , seeded and cut into 1/4-inch strips|
|Mango chutney||1⁄4 Cup (4 tbs)|
|Salmon fillets||28 Ounce (4 Fillets, 7-Ounceeach, Atlantic)|
|Crushed black peppercorns||2 Tablespoon|
|Olive oil||2 Tablespoon|
1)Preheat oven to 375 degrees F.
2)In a saucepan, mix together sugar and vinegar over medium heat. Take care not to burn it.
3)Add in bell pepper, onion and mango chutney.
4)Continue to simmer over reduced heat.
5)Take a bowl and put in contents of saucepan. Cool.
6)Smear top of salmon fillets with crushed peppercorns.
7)In a large saucepan, fry both sides of salmon over medium heat.
8)Place salmon on baking sheet and bake for 15 minutes of for around 8 to 10 minutes over medium rare.
9)On serving plates, pour in sauce and place salmon in center on top of sauce.
10)Serve hot garnished with dill sprigs.